What a healthy start to Cinco De Mayo! Right before you go out and celebrate with your family and friends, this salad recipe will help balance those unusual calorie intakes later in the day. This is a healthy spring/summer toast for your mornings.
The beautiful thing about this toast is you can customize it just the way you want. Today, we are using shrimp, however, you can always use lobster or chicken, or cheese cubes.
For this recipe, we bought fresh shrimp and cooked it in a pot of water. However, you can buy pre-cooked shrimp. To give more flavor to the recipe, we added our Red Chili Paste, it provides some heat and garlicky punch to this recipe. Yum!
1 cup pre-cooked peeled shrimp, chopped in 1-inch cubes
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon Rupen's Red Chili Paste
1 Mexican mango, peeled and chopped in 1-inch cubes
1 medium-sized ripe avocado, pitted and chopped in 1-inch cubes
1/4 cup chopped cilantro
2 Tablespoons freshly squeezed lemon juice
Add shrimp to a mixing bowl along with salt, pepper, and chili paste. Toss.
Add the rest of the ingredients and gently toss.
Cover and refrigerate for an hour, and serve cold as it is or on a bed of toast.